This recipe brings the famous “broaster chicken” experience home using a standard pressure cooker. The technique of pressure frying creates exceptionally juicy chicken with a wonderfully crisp, well-seasoned crust.
While it requires some care, the process is straightforward and faster than many traditional frying methods. You can have this delicious chicken on the table in under an hour, making it a great option for a special weeknight dinner.
Why You’ll Love Broaster Chicken
- Pressure cooking after an initial fry locks in moisture, resulting in very tender and juicy meat.
- A double dredge in seasoned flour creates an extra-thick, craggy crust that gets and stays crispy.
- The combination of browning, pressure cooking, and a final quick fry delivers a complex texture that’s hard to achieve otherwise.
Broaster Chicken Ingredients
- Chicken: Use bone-in, skin-on chicken pieces like thighs, drumsticks, and breasts for the best flavor and moisture. A cut-up whole chicken is ideal.
- Oil: A neutral oil with a high smoke point is necessary. Canola, vegetable, peanut, or grapeseed oil are all good choices.
- Cornstarch: Mixing cornstarch with the flour is a secret to a lighter, crispier crust. Do not substitute it.
- Spices: The recipe uses a classic herb blend, but you can customize it. Add a pinch of cayenne for more heat or use smoked paprika for a different flavor profile.
Exact quantities are in the recipe card below.
How to Make Broaster Chicken
Step 1: Prepare Chicken and Coatings
Start by seasoning your chicken pieces with lemon juice, salt, and pepper. Next, prepare your dredging station. In one bowl, whisk together the flour and all the spices. In a second bowl, beat the eggs with water.
Step 2: Dredge the Chicken
Coat each piece of chicken first in the seasoned flour, then in the egg mixture, and finally back in the flour, pressing firmly to create a thick coating. Let the chicken rest on a wire rack for at least 10 minutes. This step is important for a crust that won’t fall off.
Step 3: Brown and Pressure Cook
Carefully heat oil in your pressure cooker pot. Working in batches, brown the chicken on all sides. Once all pieces are browned, return them to the pot, lock the lid, and cook at high pressure for 8 minutes.
Step 4: Release Pressure and Finish
Turn off the heat and allow the pressure to release naturally for 5 minutes before venting the rest. Check the chicken for an internal temperature of 165°F (74°C). For an even crispier crust, you can give the chicken one final, quick fry in the hot oil before draining and serving.
Storage Tips for Broaster Chicken
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. For best results, reheat in an oven or air fryer at 375°F (190°C) for 10-15 minutes, or until heated through and crisp.
Expert Tips for Broaster Chicken
- Food Safety: Always cook chicken to a safe internal temperature of 165°F (74°C). Use a digital meat thermometer inserted into the thickest part of the meat, avoiding the bone.
- Pressure Cooker Safety: Never fill your pressure cooker more than one-third full with oil. Frying under pressure requires extreme caution. Always follow your appliance’s safety guidelines.
- Working in Batches: Do not overcrowd the pot when browning the chicken. This helps maintain the oil temperature and ensures the chicken browns properly instead of steaming.
- Resting is Key: Letting the coated chicken rest before frying helps the crust adhere and prevents it from falling off during cooking.
What to Serve with Broaster Chicken?
Serve this chicken hot with classic sides like mashed potatoes, coleslaw, or buttermilk biscuits.
Broaster Chicken Recipe FAQs
Can I make this without a pressure cooker?
Yes. You can fry the chicken in a heavy-bottomed pot or Dutch oven. After browning, reduce the heat to medium-low, cover the pot, and cook for 15-20 minutes, turning occasionally, until it reaches 165°F (74°C). Uncover and increase the heat to crisp the skin before serving.
Why did the coating fall off my chicken?
This usually happens for a few reasons. Make sure you let the chicken rest for 10-15 minutes after dredging. This helps the coating set. Also, be gentle when placing the chicken in the oil and when turning it.
Can I use boneless chicken?
You can use boneless, skinless chicken, but you’ll need to reduce the cooking time significantly. For boneless thighs or breasts, reduce the pressure cooking time to 4-5 minutes. Bone-in chicken is recommended for the most juicy results.
Broaster Chicken
Ingredients
- 3 lbs chicken cut into 8 pieces, bone-in and skin-on, 1.4 kg
- 1 tbsp lemon juice or white vinegar 15 ml
- 2 cups all-purpose flour 240 g
- 3/4 cup cornstarch 90 g
- 2 tbsp garlic powder 16 g
- 1 tbsp dried oregano 4 g
- 1 tbsp dried basil 4 g
- 1 tbsp dried parsley 3 g
- 1 tbsp paprika or chili powder 8 g
- 2 tsp black pepper freshly ground
- 2 tsp salt plus more for seasoning
- 2 large eggs
- 1/4 cup water 60 ml
- 4-6 cups neutral oil for frying (like canola or peanut) 1-1.5 L
Instructions
- In a large bowl, toss the chicken pieces with lemon juice, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside while you prepare the coatings.
- In a wide, shallow dish, whisk together the flour, cornstarch, garlic powder, oregano, basil, parsley, paprika, 2 teaspoons of salt, and 2 teaspoons of pepper.
- In a second shallow dish, whisk the eggs and water together until smooth.
- Set up a dredging station. Take one piece of chicken, coat it thoroughly in the flour mixture, shake off the excess, dip it completely in the egg wash, and then press it firmly back into the flour mixture for a thick second coat. Place on a wire rack and repeat with all pieces. Let the chicken rest for 10-15 minutes to help the coating set.
- Add oil to your pressure cooker pot, filling it no more than one-third full. Heat the oil over medium-high heat to 350°F (175°C). Carefully place half of the chicken pieces into the hot oil, skin-side down. Fry for 2-3 minutes per side until golden brown. Remove to a plate and repeat with the remaining chicken.
- Return all the browned chicken to the pressure cooker. Lock the lid, ensuring the vent is sealed. Bring to high pressure and cook for 8 minutes. Turn off the heat.
- Let the pressure release naturally for 5 minutes, then perform a quick release to vent the remaining steam. Carefully open the lid away from your face.
- Check that the chicken has reached an internal temperature of 165°F (74°C). Remove the chicken to a clean wire rack. If you want an even crispier finish, increase the heat to bring the oil back to 365°F (185°C) and fry the chicken for 1-2 minutes more per side. Drain on the wire rack before serving.
